Today was rainy and chilly in Charlotte! I enjoyed the company of some good friends from Duke last night for the ACC Championship game (despite the ultimate score) and woke up in the baking mood. I had leftover pie crusts in the fridge and decided to bake an apple pie. This was an easy and simple recipe that always tastes delicious.
- I cheated and used pre made pie crusts that were thawed
- 5 huge green Granny Smith apples
- 3/4 cup organic raw sugar
- 1.5 tsp cinnamon
- 2.5 tablespoons of flour
Roll out one pie crust and set at bottom of pie pan. (mine is a 9 incher so I rolled my crust out a little thinner). Core, Peel and slice apples. You can do this however you want but my favorite to do is very very thin slices!
Mix apple slices, sugar, cinnamon and flour.
Pour mixture into pan.
Cover with second rolled out crust and cut slits for breathing!
Bake at 400 for ~30-40 minutes depending on your oven. Just keep checking it!
Enjoy a nice warm, delicious slice!
Happy Sunday Y’all!
This apartment has had a visitor with quite the appetite for cookies recently! In effort to sustain this visitors clean eating I whipped up a batch of these healthy and clean cookies to satisfy the sweet tooth. I have blogged about these cookies before but figured I would share again!
Ingredients: 1 large ripe banana mashed, ~1.25 cup oats, handful of dried cranberries, handful of crushed walnut pieces
Mash banana. Mix in enough oats for doughy consistency. Stir in cranberries and walnuts. Spray cookie sheet. Bake at 350 for ~ 7 minutes.
Happy Saturday everyone! I am so lucky to have close friends in town for the ACC Championship this weekend…. GO DUKE!
I wanted to share this delish recipe with you all! I have a confession…my guilty pleasure is buying health magazines i.e.: Shape, Women’s Health, Fitness, Self, etc. I recently picked up the November issue of Shape and found an article called “Bright Sides”. the Sweet-tart Cranberry Relish caught my eye and I decided Thanksgiving morning to add this to our spread! It was super easy and a hit! My mom has even started making it to mix with her yogurt in the morning Here it is (if you have Shape magazine November 2013 issue page 89.) I did not have all the ingredients so I swapped some for what I had.
- 2 cups fresh cranberries
- 1 medium navel orange, peeled, quartered and seeded
- 2 tablespoons molasses (Shape calls for pomegranate molasses)
- 1/4 cup organic raw sugar
- 1 large gala apple peeled and grated (Shape calls for Granny Smith)
Combine cranberries, orange, molasses and sugar in food processor. Puree until fruit is chopped. Transfer to bowl and mix in apple.
According to Shape it makes 10 servings (Each serving is 55 calories, <1 g fat, 13 g carb, <1g fiber, <1g protein, <1g sodium)
We ate it all before I snapped a picture! Whoops! Enjoy!
I can’t believe it is December already! November flew by with a getaway to beautiful Charleston, a Charlotte birthday dinner with my dear friends, a birthday trip to Vegas with some of my closest girlfriends and Thanksgiving celebrated here in Charlotte with my family! (They drove from DC and flew from NYC, how lucky am I?) Here is what I am thankful for in pictures (In no chronological order)
I also have always found peace in baking, which all of you are probably sick of hearing by now. My mind was a little clouded this morning and my dear friend Jenny told me to get in the Kitchen and bake. I have been meaning to try a red velvet recipe and found this one from Brown Eyed Baker, and let me tell you, it was a keeper! Here is one of the cupcakes I made today.
Happy Sunday everyone! and Welcome, December!
This is a fun and super easy festive treat!
My friend Kelly came up with this idea for us to make for our coworkers! She saw a picture of these on pinterest and then we created them by ourselves.
Ingredients: Oreos (doublestuff), Whoppers, Mini Reeses (or you can use one big one), gummy bears (or candy corn), frosting!
To assemble: Kel and I put some frosting on the top of the Oreo and stuck the gummy bears on top. Did you know they make less orange gummy bears than all the other colors?! We then put a big glob on the end of an oreo and stuck the other oreo perpendicular on top. Add the two mini reeses with frosting on each and top with a Whopper! Delish!
Happy Thanksgiving week!
Hey y’all! Its cold out! Brrrr. My car read 21 degrees this morning when I headed out for the gym around 5:30… I thought I moved South?!
Anyways, this cold weather is a good excuse to sip on hot tea and heat up the oven! This afternoon I came home from work and made a batch of my version of Vanishing Oatmeal Cookies (you know, the one on the Quaker Oats lid). I substituted half of the butter with applesauce, and you cant even tell! Here it is!
This recipe makes 24 cookies.
1. Combine 1/4 cup butter, 1/4 cup unsweetened applesauce, 1/2 cup packed light brown sugar, 1/4 cup organic raw cane sugar.
After mixing, add one egg and 1/2 teaspoon of vanilla (i usually have a pretty heavy hand when it comes to this part)
Mix well. Add combined 3/4 cup flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp salt. and Mix!
Stir in 1.5 cup quick oats and 1/2 bag of semisweet chocolate chips. Scoop tablespoons onto ungreased cookie sheet and bake at 350. Voila!
These are a guarantee enjoyed treat!
I also wanted to spruce up my door wreath in light of this holiday week! I went to Michaels and bought some cardstock paper and string. I printed out letters on my computer in a fun orangey fall color and created this banner with it. It was a simple craft that really changed the entire look of the door!
Time is flying fast?! and here in Charlotte, NC it feels like we basically skipped my favorite fall season. What a drag. Last night I made a seafood dinner that was clean, delicious and simple! (I forgot to take pictures but trust me it is worth giving these recipes a try!) I prepared tilapia, shrimp, sweet potatoes and broccoli! Here are the recipes!
Preheat Oven to 350. Clean fish fillets and lay on aluminum foil. Sprinkle with sea salt, black pepper and minced garlic. Lay sliced lemons on top to cover fish. Cover top of fish with foil (Make a foil bag) Bake ~ 20 minutes
Peel & Devein shrimp. Lay in glass baking dish. In small bowl combine olive oil & a heaping spoonful of Chef Paul’s Seafood Magic. Brush on top of shrimp. Sprinkle more seasoning on top. Bake until Opaque.
Preheat oven to 500. I cheated and bought a 1lb container of pre cubed raw sweet potatoes. Mix cubes with 1 tbsp olive oil, dash of cinnamon and dash of nutmeg. Lay out on foil lined baking sheet. Sprinkle pumpkin pie spice on top!
This I super cheated on and bought a bag of broccoli florets that I prepared in the microwave!
On a more fun note, this is my last official week at 25 years of age! I decided to treat myself to some fancy workout Nike spandex and glittery nails!